A plate of breaded chicken tenders with a bowl of dipping sauce topped with green onions, a bottle of Kikkoman less sodium soy sauce, and two empty glasses on a striped cloth.

Coconut Chicken Tenders 

Serves 4
Total Time 40 minutes
Prep Time 20 minutes
Cook Time 20 minutes

About

These Coconut Chicken Tenders are baked, not fried, making them a lighter yet perfectly crispy option. The secret to their irresistible crunch is the coconut-infused Panko breading, which means you don’t even need to add extra coconut—it's already in the mix! Kikkoman® Coconut Seasoned Panko Bread Crumbs get their rich flavor from coconut flakes and coconut milk. If you love coconut breading on shrimp, chicken, fish, vegetables or tofu, give them a try. They’re perfect for baking, frying, and air-frying.

Tips & Tricks

  • You can also make these Coconut Chicken Tenders in an air-fryer. Work in small enough batches to avoid overcrowding so the tenders crisp evenly.
  • To make a Coconut Chicken Sandwich, prepare the tenders as directed, and serve them on toasted bread or buns with shredded romaine lettuce. If you like, blend a little mayo into Orange Soy Dipping Sauce to use as a spread for the sandwich. Or use Kikkoman® Sriracha Mayo or Kikkoman® Wasabi Sauce.
  • Looking for a fun, kid-friendly twist on Coconut Chicken Tenders? Just cut the chicken tenderloins into bite-sized nuggets and follow the recipe as directed.
  • If you have leftover Coconut Chicken Tenders, cut them into cubes and serve them over a salad of hearty greens like kale or romaine with a dressing made with a splash of Kikkoman® Teriyaki Marinade & Sauce.
  • The Orange Soy Dipping Sauce in this recipe is easy to make and goes great with all kinds of finger foods, like eggrolls, fresh spring rolls, dumplings, and chicken wings.

Ingredients

2 large eggs
¼ cup all-purpose flour
1⅓ cups Kikkoman® Coconut Seasoned Panko Bread Crumbs
⅓ teaspoon salt
½ teaspoon black pepper
1 pound chicken breast tenderloins
Cooking oil spray

For Orange Soy Dipping Sauce

½ cup orange marmalade
1 tablespoon Kikkoman® Less Sodium Soy Sauce
1 tablespoon lime juice
1 tablespoon chopped green onion

Directions

  1. Preheat oven to 400ºF and line a baking sheet with parchment paper.
  2. Whisk eggs in a shallow bowl, add flour to a second bowl and stir together panko, salt and pepper in a third bowl.
  3. Blot excess moisture from chicken tenderloins using a paper towel. Dip each chicken tenderloin in flour followed by egg, allowing excess to run back into the bowl. Then, coat in the Panko mixture.
  4. Place on baking sheet. Mist lightly with cooking spray.
  5. Bake for 18-20 minutes, until golden brown and crispy. Cool for 3 minutes on baking sheet before serving.
  6. While chicken tenders bake, stir ingredients together for Orange Soy Dipping Sauce in a small bowl.
  7. Serve chicken tenders hot with Orange Soy Dipping Sauce.

TAGGED IN:

Chicken (130)Lunch (181)Oven (154)
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